Vegan Spinach Artichoke Dip

Warm, soft, rich and creamy Vegan Spinach Artichoke Dip. Chock full of spinach and briny, zesty artichokes and full of flavour. Just perfect for serving on game day or at parties, or for indulging in on a treat yo’self kind of night! Amazing served warm but also good at room temperature.

Just like many of the other recipes from my cookbook, Vegan Comfort Cooking, which was released just a few days ago.

I’m a published author.

breathe breathe breathe breathe !!!!

I’m still struggling to get my head around that.

Out of all the recipes in the book though, this dip is probably my most made. I really don’t understand how anyone who has purchased my book is managing to eat anything else but. It’s like, forget life … I’ll be up to my neck in Spinach Artichoke Dip instead!

And that is why I am sharing it here with you today as a little teaser of what you can expect to find in my book.

I’ll be honest and say that I am hoping that you will make this recipe, then immediately (after eating it of course), RUN straight to the closest bookstore, or hit Amazon or your favourite online retailer up, and buy my book ;O) Then kindly leave me a review after too. That would make me very happy and I thank you in advance very much. ♡

Back to this dip because it’s like whoa. YOU NEED TO MAKE IT.

Best things about this Vegan Spinach Artichoke Dip:

it’s chock full of fresh spinach and briny, zesty artichokes

it’s irresistibly rich, indulgent and packed with flavour

it’s thick, super creamy and luscious

it’s seasoned with a lovely kick of fresh garlic

it’s the perfect appetizer for gatherings or dinner for yourself when you’re feeling greedy …. (I know from personal experience)

The flavour. the texture. It’s like a warm hug in spinachy, artichoke-y dip form.

The creaminess in this dip comes from a combination of vegan cream cheese, silken tofu and tapioca starch. You can use cornstarch or arrowroot powder if you like but the better texture comes with tapioca starch. This combination yields a lovely, soft, scoop-able, but not sloppy texture.

How to make Vegan Spinach Artichoke Dip

FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

Success Tips

I recommend using canned artichokes in brine over the ones you can buy in oil, for the tang they give. It helps cut through the creaminess and adds more depth to the flavour.

Just make it ;O)

What to serve with Spinach Artichoke Dip

This dip is amazing served with chips, crackers, baguette slices, flatbread, vegetable sticks, raw radishes (weird I know but it really works!), toast or even garlic bread (there’s a recipe for that in my book too!).

Whatever it’s served with though, I don’t stand a chance against serious dip gluttony right now … Vegan Spinach and Artichoke Dip foreverrrrr!

Subscribe to my email list too for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!

Show-Stopping Baked Spinach and Artichoke Dip

Nothing says the party’s here like a big dish of warm Spinach Artichoke Dip! It’s the perfect crave-worthy appetizer. It’s soft and creamy with loads of flavor and is great eaten warm or at room temperature. Serve it with chips, crackers, baguette slices, vegetable sticks, raw radishes (weird I know but it works!), toast or even garlic bread (page 125). I recommend using canned artichokes in brine over the ones you can buy in oil, for the tang they give. It helps cut through the creaminess and adds more depth to the flavor.

Instructions

In a small skillet, heat the olive oil or water over medium heat. Add the onion and sauté for about 10 to 15 minutes, or until caramelized and golden. If you use water you will need to add a little more gradually throughout, to prevent the onion sticking. Add the chopped garlic in the last 2 minutes of cooking; then remove the pan from the heat and set aside. Preheat the oven to 400 ° F (200 °C).

Shred the spinach leaves. Drain the artichokes and chop roughly into small, chunky pieces. Combine the spinach and artichoke in a large bowl, add the onion mixture, and pour the tofu mixture over them. Stir really well and pour into a baking dish or ovenproof skillet. Top with a sprinkle of the Parm / vegan cheese (if using) and bake for 30 minutes, or until starting to turn golden on top and bubbly around the edges.

Leftovers can be reheated gently in the oven or microwave or can be enjoyed cold.

Notes

Prep up to a day ahead, then cover and store in the fridge overnight. Just add 5 minutes to the cooking time.

A Virtual Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links.

Reader Interactions

Your email address will not be published. Required fields are marked *

Recipe Rating

Comment

Name *

Email *

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

Welcome!

I am Mel and I am the creator of A Virtual Vegan where I share well-tested, creative, flavour packed vegan recipes. With clear, step-by-step instructions, my goal is to give you the confidence to cook and bake great vegan food from scratch.

MY COOKBOOK, VEGAN COMFORT COOKING, IS HERE! ORDER YOUR COPY NOW!

Footer

ABOUT MEL

Long time vegan, creator of A Virtual Vegan & author of the book Vegan Comfort Cooking, Melanie McDonald is all about sharing well tested vegan recipes that are packed full of flavour and perfect for sharing with those you love. Her work has been featured in media outlets such as Buzzfeed, Parade Magazine, BBC, NBC, Food Network amongst many others. Read more …

MY COOKBOOK, VEGAN COMFORT COOKING, IS HERE! ORDER YOUR COPY NOW!

Unauthorized use and/or duplication of this material without express and written permission from this site's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to A Virtual Vegan with appropriate and specific direction to the original content.